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Flavor and fragrance compositions containing thiopyran-carbaldehyde

a technology of thiopyrancarbaldehyde and composition, which is applied in the field of flavor and fragrance materials, can solve the problems of not being able to isolate and/or confirm any proposed molecules, not being able to achieve the effect of improving, enhancing or modifying a flavor or a fragrance composition

Active Publication Date: 2016-12-06
INTERNATIONAL FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has long been known that sulphur compounds may possess repulsive odor, resulting in off-flavor in food and contributing to air pollution (See, Badings, H. T. et al.
However, none of the proposed molecules was isolated and / or confirmed and no odor assessment was made (See, Badings, H. T. et al.

Method used

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  • Flavor and fragrance compositions containing thiopyran-carbaldehyde
  • Flavor and fragrance compositions containing thiopyran-carbaldehyde
  • Flavor and fragrance compositions containing thiopyran-carbaldehyde

Examples

Experimental program
Comparison scheme
Effect test

example i

[0031]

Preparation of 2,6-Dipropyl-5,6-dihydro-2H-thiopyran-3-carbaldehyde (Formula I)

[0032]Sodium methoxide (CH3ONa) (16.2 g, 0.3 mol) was dissolved in methanol (MeOH) (100 mL). 3-(Acetylthio)-hexanal (25 g, 0.1 mol) was added dropwise. After the addition was complete, the reaction mixture was stirred at room temperature for additional 2 hours. Ice water (200 mL) was then added and the reaction mixture was acidified with hydrogen chloride (HCl) (10%) to pH 2. The resulting mixture was extracted with ethyl acetate (EtOAc) (200 mL). The organic layer was washed successively with brine, sodium bicarbonate solution (NaHCO3) (10%) and brine, dried and concentrated to provide a crude product. The crude product was distilled and further purified with a silica gel column (ethyl acetate / hexanes) to afford 2,6-dipropyl-5,6-dihydro-2H-thiopyran-3-carbaldehyde (12 g).

[0033]1H NMR (CDCl3, 400 MHz): 9.32 (s, 1H), 6.79 (dd, 1H, J=5.3, 2.8 Hz), 3.51 (m, 1H), 2.92-3.05 (m, 1H), 2.61-2.75 (m, 1H), 2....

example ii

[0035]

Preparation of 2,6-Dimethyl-5,6-dihydro-2H-thiopyran-3-carbaldehyde (Formula II)

[0036]2,6-Dimethyl-5,6-dihydro-2H-thiopyran-3-carbaldehyde (4.8 g) was similarly prepared using S-(4-oxobutan-2-yl)-ethanethioate (100 g, 0.684 mol).

[0037]1H NMR (CDCl3, 500 MHz): 9.33 (s, 1H), 6.80 (dd, J=5.4, 2.5 Hz, 1H), 3.70 (q, J=6.9 Hz, 1H), 3.10-3.18 (m, 1H), 2.67-2.74 (m, 1H), 2.24-2.40 (m, 1H), 1.47 (d, J=6.9 Hz, 3H), 1.34 (d, J=6.6 Hz, 3H)

example iii

[0038]

Preparation of 5,6-Dihydro-2H-thiopyran-3-carbaldehyde (Formula III)

[0039]Bis(3,3-diethoxypropyl)sulfane (50 g, 0.17 mol), water (69.4 mL, 3.855 mol), p-toluenesulfonyl chloride (1.619 g, 8.49 mmol) and 1,4-dioxane (100 mL, 1.174 mol) were combined and stirred at 80° C. for about 2 hours. The reaction was cooled to room temperature. Water was added and the reaction mixture was extracted with diethyl ether ((C2H5)2O). The organic layer was washed successively with saturated sodium bicarbonate solution, water and brine, and then dried and concentrated to provide a crude product. The crude product was further purified with a silica gel column (ethyl acetate / hexanes, 1:20) to afford 5,6-dihydro-2H-thiopyran-3-carbaldehyde (3.2 g).

[0040]1H NMR (CDCl3, 400 MHz): 9.37 (s, 1H), 6.86-6.96 (m, 1H), 3.29-3.36 (m, 2H), 2.79 (t, J-5.6 Hz, 2H), 2.63-2.72 (m, 2H)

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Abstract

The present invention relates to the novel flavor and fragrance use of 2,6-dipropyl-5,6-dihydro-2H-thiopyran-3-carbaldehyde.

Description

FIELD OF THE INVENTION[0001]The present invention relates to the incorporation and use of a new chemical entity as a flavor and fragrance material.BACKGROUND OF THE INVENTION[0002]There is an ongoing need in the flavor industry for flavor chemicals that enhance or provide new flavors for food preparations. There is a similar ongoing need for fragrance chemicals to give perfumers and other persons the ability to create new fragrances for perfumes, colognes and personal care products. Those with skill in the art appreciate how differences in the chemical structures of the molecules can result in significant differences in the odor, notes and characteristics. The identification of structural variations and discovery of new chemicals enable the creation of new flavors and fragrances.[0003]It has long been known that sulphur compounds may possess repulsive odor, resulting in off-flavor in food and contributing to air pollution (See, Badings, H. T. et al. Z. Lebensm. Unters.-Forsch. 1976,...

Claims

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Application Information

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Patent Type & Authority Patents(United States)
IPC IPC(8): A61Q11/00A61K8/00A61K31/095A61K31/38A23G4/06C11B9/00A23L2/56C07D335/02
CPCA23L27/29A23G4/06A23L2/56A23L27/2052C07D335/02C11B9/008A23V2002/00A61Q11/00A61K8/4986A61K47/22A61K2800/40
Inventor CANNON, ROBERTJANCZUK, ADAM JANAGYEMANG, DAVID O.CHEN, ZHEN
Owner INTERNATIONAL FLAVORS & FRAGRANCES